Farm-to-table cooking is a growing passion for many top chefs in the Hamptons, but for head chef and owner Robby Beaver of The Frisky Oyster in Greenport up on the North Fork of Long Island, the dedication to local ingredients has yielded not just outstanding food, but food with a following. Food like Oysters Friskafella.
“This is our signature dish, which features local oysters, but the preparation and flavors are so unexpected,” says Beaver, who’ll be bringing a taste of The Frisky Oyster to Dan’s Taste of Two Forks event on July 16, where he’ll be joined by other top restaurants and wineries from the East End. “I have guests that travel hours just to get their ‘Friskafella Fix.’” [expand]
What Are You Most Looking Forward To at the Dan’s Taste of Two Forks Event: Being surrounded by a group of chefs equally enthusiastic about showcasing local, sustainable food.
If you had two forks in your hand right now, what would you like to stick them in… Fork 1: spicy tuna tartare. Fork 2: grilled veggies with blue cheese fondue.
Food That Defines Summer on Long Island… I’d say corn—corn salad, corn soup, corn on the cob, succotash…
The Moment You Knew Food Was Your Calling… I was given a $20 tip for cooking “the best” steak a guest ever had when I was 16.
Favorite Local Ingredients… Oysters, striped bass, Sep’s corn, anything that KK Haspel grows.
The World Ends Tomorrow. Your Last Meal Would Be… Seared foie gras with rum-soaked raisins and ginger French toast, lobster fricassee (a la The Inn at Little Washington), pan-roasted turbot (a la Fiamma Osteria) and pecan pie (a la my mom) with my salted caramel ice cream.
Guilty Food and Drink Pleasure… Gin & tonic and homemade pizza.
If You Didn’t Work in the World of Food, You’d Be… An angler or landscaper.
A Word That Defines How You Feel About Food… Energized.
When You Get to Foodie Heaven, the Guy at the Gate Will Say… Sorry, you can’t bring that Frisky Aioli in here.